Beef roast with glazed vegetables

This simple roast is easy to master, and the mustardy crust is delicious, light and elegant.
- byBetter Homes and Gardens

18 Aug
2017

Andre Martin

Prep: 50 Minutes-Cook: 90 Minutes-Serves 8-8

Light and easy.

Ingredients

1kg piece beef rump

2 tsp mustard powder

1 tsp plain flour

½ tsp ground allspice

Sea-salt flakes and freshly ground black pepper, to season

12 small potatoes, halved

4 large carrots, peeled, chopped

4 sticks celery, chopped

12 eschalots, peeled

12 cloves garlic, halved

2 sprigs rosemary

2 Tbsp extra virgin olive oil

2 Tbsp honey

1 Tbsp apple cider vinegar

Watercress sprigs, to garnish

Gravy, to serve

Method

Preheat oven to 220°C fanforced (240°C conventional). Use a small sharp knife to score the silver skin of beef in parallel lines. Mix mustard powder, flour and allspice in a small bowl and season generously. Rub mixture all over beef then set aside for 20 minutes to marinate.

Cook potatoes in a microwave-safe bowl, uncovered, in the microwave on medium-high/70% for 10–12 minutes (depending on your microwave) or until tender. Allow to cool slightly, then put in a large bowl with vegetables, garlic and rosemary. Pour over ½ of the oil, honey and vinegar, and toss to coat.

Drizzle beef with the remaining oil, then put on a large oven tray along with veg mixture. Cook for 20 minutes, then reduce heat to 180°C and cook for a further 1 hour for medium. (Reduce cooking time by 10 minutes for mediumrare and add 10 minutes for medium-well done.)

Cover beef and veg loosely with foil for 20 minutes to rest, then carve beef into generous slices. Garnish with watercress. Serve with veg and gravy.